Pawaru-Grahmata

№ 31II. nodaļa

Brūns ragū no teļu krūtīm ar morēm

Brown veal ragout with carrots

  • Serves 4–6
  • about 2½ hours
  • Melnraksts · vēl nav izmēģināts

1796Bruhns Ragout no tellu-kruhtihm ar mohrehm.

Modernizētslpp. 74–75 · PDF 88–89
4 porcijas

The book gives only 2 anchovies; the other amounts below are ours.

Method

8 soļi
  1. Ask the butcher to cut the breast across the bones into pieces of 2 or 3 ribs each, and to crack the small bones. At home, crack them with the back of a heavy cleaver.
  2. Melt the butter in a heavy casserole over medium heat. Brown the veal and the onion well on all sides, 10–15 minutes. Lift out the veal and leave the onion in the pot.
  3. Stir the flour into the butter and cook, stirring, until it turns nut-brown, 3–5 minutes.
  4. Pour in the boiling water a little at a time, stirring, until there is enough to come almost to the top of the meat (about 1 l). Bring to the boil.
  5. Put the veal back and add the ginger, anchovies and a little salt (the anchovies are salty, so taste later). Cover and simmer gently for 1½–2 hours, until the meat comes away from the bones.
  6. Meanwhile, scrape or peel the carrots and cut them into rounds about 1 cm thick. Fry them in the 20 g butter in a frying pan over medium heat until light brown, 8–10 minutes.
  7. Add the carrots to the ragout for the last 15–20 minutes, just long enough for the meat to take on their flavour. They should stay whole.
  8. Take out the onion. Lay the meat in a warm dish and pour the carrots and sauce over it.

Notes

What the book says vs. what we added

the method is the book's: the front piece of a veal breast with its small bones cracked, browned in butter with a scored onion, a brown roux, boiling water to almost cover, ginger, 2 chopped anchovies and salt, then carrots browned separately and simmered in only until the meat tastes of them. The amounts, times and the butter for the carrots are ours.

Anchovies

the book's Sardellen are salted anchovies, not sardines. They melt into the sauce and season it; the dish does not taste fishy.

Carrots

the book says nokaisi ("sprinkle") the carrots, which is probably a misprint for nokasi, "scrape".

Veal breast

cheap and full of connective tissue, so it needs the long simmer. Boneless veal shoulder works too.

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